Lusciously photographed by award-winning lensman Jason Lowe, and compiled by an exciting new voice in the cookery world, these recipes combine flavors in ways long forgotten-or never even discovered-in the western kitchen. Diana Henry uses such classic ingredients as olive oil, coriander, chili, and dates in refreshing new ways, and also incorporates a banquet of exotic and aromatic components, including flower waters, pomegranates, and cardamom. Each selection has an irresistible charm, from the sea-and-salt infused (Catalan Salt Cod and Pepper Gratin) to the heavenly sweet (Middle Eastern Orange Cake).

    Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose—“stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent” (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series.Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.

    Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in "Hallelujah! The Welcome Table, " Angelou shares memories pithy and poignant-and the recipes that helped to make them both indelible and irreplaceable. Angelou tells us about the time she was expelled from school for being afraid to speak-and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn't know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn't lost-she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy-and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: "If you can write half as good as you can cook, you are going to be famous." Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate eclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou's heart and her home. "Hallelujah! The Welcome Table "is a stunning collaboration between the two things Angelou loves best: writing and cooking.

    Now, she brings her expertise to the game-changing air fryer appliance. Using high-powered, super hot, circulating air like a convection oven, air fryers crisp up your favorite "fried" foods with barely any oil needed. Cook times are shorter than traditional oven methods and the process requires little clean-up--meaning less time spent cooking and cleaning.      In The Skinnytaste Air Fryer Cookbook, Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. You'll of course find crave-worthy recipes for traditionally fried foods, such as Avocado Egg Rolls, Coconut Shrimp, Crispy Za'atar Chickpeas, and Pickle-Brined Chicken Tenders, but Gina also shows you how versatile the appliance can be. Perfectly roasted meats and vegetables like Pork Tenderloin with Soy-Apricot Glaze, Roasted Salmon with Creamy Dill Sauce, Tahini Cauliflower Steaks, and Charred Sesame Green Beans, along with baked goods like Homemade High-Protein Bagels and Garlic Knots are all executed beautifully in the compact air fryer. For those of us with a sweet tooth, The Skinnytaste Air Fryer Cookbook even offers low-cal desserts, including Italian Zeppole, Chocolate Chip Cookie Fries, and Banana Fritters. Many dishes are vegetarian, gluten-free, and keto-friendly--all called out with helpful icons--and every recipe includes nutritional information (with the most up-to-date Weight Watchers points found on the blog).

    The Moro is one of the most talked-about restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little-known culinary tradition.Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro, Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant’s ever-changing menu.Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks’s extensive travels in Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition.

    Cut off for most of his life by Cold Wars and Iron Curtains, Europe's eastern lands are now open for business.And it's as much a voyage of discovery as any of Michael's other journeys, as he finds himself in countries he'd barely heard of, many of them new names on the map, many unfamiliar and mysterious, all with tragic histories and much brighter futures.Starting in the snows of the Julian Alps, on the borders of Italy and Slovenia, Michael heads east to discover the half of Europe he never knew.Heading down the ancient trade route of the Adriatic coast he turns north into the Balkans, gingerly picking themselves up after the vicious fighting of the 1990's. Albania takes Michael into a different world of strongly eastern influence which he follows through Bulgaria, Macedonia and into Turkey, where Europe and Asia meet. Turning north to Moldova and Romania, he follows the mighty Danube into Serbia and Hungary, the very heart of Europe, and on to the Ukraine. A final sweep from north to south takes him through the Baltic States into Poland and across the Carpathian mountains into Slovakia, the Czech Republic and what was until recently East Germany.Visiting twenty countries, more than in his Himalaya and Sahara journeys combined, he encounters painful memories and exuberant celebrations. Throwing himself into local life with his usual reckless curiosity, he samples pig fat with a brandy chaser, meets Romanian lumberjacks, drives the 8.58 stopping train from Poznan to Wolsztyn, learns about mine-clearing in Bosnia, treads the catwalk at a Budapest fashion show and watches Turkish gents wrestling in olive oil.It's New Europe, but vintage Palin.

    It is a book about love, community, and life in rural Japan. Nancy Singleton Hachisu's second book, Preserving the Japanese Way, takes a deeper look into the techniques, recipes, and local producers associated with Japanese preserving.Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking."Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells"This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters"The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison"Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo"Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com"Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman